Whole Roasted Chicken Stuffed with Dirty Rice

Total Time:
2 hr 15 min
Prep:
15 min
Cook:
2 hr

Yield:
6 servings

Ingredients
  • 1 (3 to 4) pound deboned whole chicken
  • 4 tablespoons olive oil
  • Essence, recipe follows
  • 1 pound chicken gizzards
  • 3 cups water
  • 2 tablespoons flour
  • 1 pound ground pork
  • 1 cup chopped onions
  • 1/2 cup chopped bell peppers
  • 1/2 cup chopped celery
  • 4 cups cooked white rice
  • Pinch of cayenne
  • 1/2 cup chopped green onions
  • 1/4 cup chopped parsley
  • Salt and pepper
  • Garnish:
  • Long chives
  • 1 tablespoon chopped chives
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Directions
Garnish:

Preheat the oven 400 degrees F.

Rub the entire chicken with 2 tablespoons olive oil and season with Essence.

In a saucepan, boil the gizzards, covered with water for about 1 hour or until they are tender. Drain the gizzards and reserve the liquid.

In a food processor, finely chop the gizzards. In a large saucepan, combine 2 tablespoons of the oil and the flour over the heat. Cook the mixture for 8 to 10 minutes, for a dark roux, stirring constantly. Add the pork to the roux and cook for 5 to 6 minutes, stirring constantly. Add the onions, bell peppers, and celery and cook for about 5 to 6 minutes, or until the vegetables are wilted. Add the chopped gizzards. Pour the remaining liquid into a 1 cup measuring cup. Make up the difference with water. Add the liquid to the pot. Mix in the cooked rice, stirring to coat evenly and break up any lumps. Add the green onions and parsley. Season with salt and cayenne. Allow the mixture to cool.

Stuff the whole chicken with the rice. Place the chicken on a roasting pan and roast for about 45 minutes or until the juices run clear.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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